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Potato and leek soup

Recipe from: 20 August 2012

Ingredients 11
Servings 4
Time 00:10


  • 1
    medium onion – finely chopped
  • 1
    whole bunch of leeks – washed properly and chopped
  • 250
    streaky bacon – chopped
  • 50
  • 2
    sprigs of thyme
  • 2
    smoked paprika
  • 4 - 5
    large potatoes – peeled and cut into chunks
  • 1
    good quality chicken stock
  • 250
  • salt and pepper to taste
  • 1
    large parsnip


Add the chopped streaky bacon to a large pot and slowly fry on medium heat until crispy. Remove from the pot and keep aside.

In the same pot, add the butter and allow to melt. Add the paprika and thyme together with the onion and leeks and sauté until cooked through and translucent in colour.

Add the potatoes and stock and bring to the boil. Turn the heat down and allow to simmer for about 25 minutes or until the potatoes are soft.

Pureé the soup with a stick blender or in a liquidizer and return to the pot.

Season with salt and pepper if needed. Turn the heat off and stir in the cream. Garnish with the bacon and a handful of crispy parsnips.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.

Read more on: boil  |  recipe  |  sauté  |  potato  |  soup  |  vegetarian

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